It’s good.  And easy.  I substituted white flour for 3 cups Whole Wheat and 1/2 cup white.  Also, I just quickly chopped the oats, I didn’t use the food processor.

INGREDIENTS

    * 1 cup old-fashioned oats

    * 1 cup boiling water

    * 1 (.25 ounce) package active dry yeast

    * 1 1/3 cups warm water (110 degrees to 115 degrees)

    * 1/2 cup maple syrup

    * 2 teaspoons canola oil

    * 1 1/2 teaspoons salt

    * 3 1/2 cups all-purpose flour

    * TOPPING:

    * 1 egg white, lightly beaten

    * 2 tablespoons old-fashioned oats

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DIRECTIONS

   1. Place oats in a blender or food processor, cover and process oats for 6-7 seconds or until coarsely chopped. Transfer to a small bowl; add boiling water. Let stand until mixture cools to 110 degrees F-115 degrees F. In a large mixing bowl, dissolve yeast in 1/3 cup warm water; add syrup, oil, salt, oat mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

   2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

   3. Punch dough down. Turn onto a lightly floured surface. Shape into a flattened 9-in. round loaf. Place in a greased 9-in. round baking dish. Cover and let rise until doubled, about 45 minutes. Brush with egg white; sprinkle with oats. Bake at 350 degrees F for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.